Bishop Gibson High School

Food, Nutrition and Health 

Online School 2021 
Portfolio Entry—- Milk Cookery

Name _______________________     Form ____ Date ______________________

Processing of Milk
State what happens at each of the following processing methods: 
Homogenization

The milk is first pasteurized, which is heating the milk in a

heat exchanger then the process of forcing the milk
through small openings under high pressure, thus
breaking up the fat globules reducing the fat globules
in the milk, to extremely small particles and distributing it
uniformly throughout the milk it is then cooled and bottled.
When milk is properly homogenized, the cream will not rise
to the top, because the cream in milk is mixed up so
thoroughly.

Sterilization 

Sterilizati
on of milk
is aimed
at killing
all
microorg
anisms
present,
including
bacterial
Pasteurization 

Pasteurisation makes sure milk is safe to drink (by killing any bacteria)
and helps to prolong its shelf life without adversely affecting the quality
of the milk. It is carried out by heating the milk in a heat exchanger, the
chilled raw milk is heated by passing it between heated stainless-steel
plates by two methods which include: 1. The milk is heated to over 72
degrees Celsius for at least 15 seconds, then cooled rapidly to below 10
degrees Celsius. This is known as the flash process. 2. The milk is
heated to 63 degrees Celsius for half an hour, then cooled rapidly as
above. This is known as the holder method and isn’t common.

UHT

UHT milk
goes
through
ultra-
pasteuriz
ation,
which
safely
heats the